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Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, shio-koji & sake lees hot pot. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. SHIO KOJI is a traditional Japanese condiment. Hanamaruki is the only company that makes SHIO KOJI in the liquid form.

Shio-Koji & Sake Lees Hot Pot is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Shio-Koji & Sake Lees Hot Pot is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:

1. Get To make the sake lees soup:
2. Take 1000 ml Japanese Dashi soup stock
3. Take 80 grams Sake lees
4. Take 50 grams Saikyo miso
5. Get 1 tbsp Usukuchi soy sauce
6. Make ready 1 tsp Kombu tea (granules)
7. Prepare 1 Chicken (thigh, drumettes, or other cut of your choice)
8. Get 1 tbsp Shio-koji
9. Prepare 50 ml Sake
10. Make ready Vegetables and other ingredients you have on hand:
11. Make ready 8 cm Daikon radish, cut into matchsticks
12. Make ready 2/3 Carrots, cut into matchsticks
13. Get 1/4 Chinese or napa cabbage
14. Take 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
15. Take 1/2 Japanese leek (green onions)
16. Take 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
17. Prepare 2 Kurumabu (optional)

Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook. Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and. Shio Koji (塩麹, 塩糀) - A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish.

Instructions to make Shio-Koji & Sake Lees Hot Pot:

1. Sprinkle salt on the chicken, add sake, cover with a lid, then steam over medium heat. Once cooked through, remove the lid, add the dashi soup stock, and bring to a boil.
2. Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
3. Combine the sake lees and saikyo miso in a bowl, and add the dashi soup stock from Step 2 a little at a time. Dissolve until smooth, then add the soy sauce and kombucha, then add it to the pot.
4. Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
5. [To prepare the kurumabu:] Rehydrate the kurumabu in lukewarm water, gently press out excess water by pressing down with the palm of your hand. Then, chop into bite-sized pieces.

Aspergillus oryzae, also known as kōji mold, is a filamentous fungus (a mold) used in Japan to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and. Shio Koji (塩麹, 塩糀) - A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. It's made of just a few simple ingredients: salt, water. Shio koji is a Japanese ingredient that is packed with umami and imparts a mildly sweet and salty flavor profile in foods with which it is cooked. The simplest way to use shio koji is as a marinade.

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So that’s going to wrap it up with this special food shio-koji & sake lees hot pot recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!